Rocket pesto-filled mushrooms with Camembert Recipe

2

Ingredients

2 garlic cloves, crushed
25 g fresh rocket
5 tbsp extra-virgin olive oil
65 g fresh white breadcrumbs
1 beef tomato
4 large cup-shaped portobello or field mushrooms, stalks removed
150 g Camembert, cut into 8 slices
Salad, to serve

Preparation

Step 1

1. Put the garlic, rocket and oil into a food processor and whizz to give a thick, green oil. Add 50g of the breadcrumbs and some seasoning and mix well. Put aside.

2. Preheat oven to 200°C/fan180°C/gas 6. Cut the beef tomato into 4 slices. Put a slice into each mushroom, then season well. Divide the rocket mixture between each. Lay 2 slices of Camembert across the mushrooms, then transfer on to a baking tray. Sprinkle with the remaining breadcrumbs. Bake for 12-15 minutes until the breadcrumbs are lightly golden and the cheese has melted. Serve 2 mushrooms on each plate with a few dressed salad leaves and plenty of crusty bread.